This cowboy dinner is a hearty casserole of flavorful beef, corn and beans topped with soft, tender cornbread and a layer of cheese. YUM!

Merely the proper noun of this meal conjures up farthermost nostalgia for my higher days. My roommates and I, eager to put our cooking skills to the test on our own, rotated dinner nights.

There were some successes. And some not-and then-successes.

This quick, easy, filling and delicious repast made the taste cut and appeared very, very often at our humble college tabular array. Frequent enough that it took me a few years to want to brand information technology over again afterwards I had graduated from college.

bean and corn cornbread-topped dinner on a white plate

Somewhen, I got the peckish for it again and started playing around with the recipe.

I'yard happy to written report that the v hungry boys in my family love this meal simply as much as the four hungry girls did nearly 15 years agone.

I've recreated it to incorporate a homemade cornbread layer (which I promise is hardly more work than using a boxed mix) and to make the beefiness layer a bit heartier with the addition of beans. The result is a classic, comforting rustic have on Shepherd'southward Pie.

Cypher against the mashed potater casserole, just I'll have this cheesy, bulky cornbread version whatsoever mean solar day of the calendar week.

One Yr Agone: Super Bean Burritos
Two Years Ago: Naan
Three Years Agone: Mock Chocolate Macadamia Toffee

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Cowboy Dinner

Yield: 8 servings

Prep Time: 25 mins

Cook Time: 45 mins

Full Time: 1 hr 10 mins

Beef Mixture:

  • two pounds lean footing beef or lean ground turkey
  • ½ cup diced yellow onion
  • ane teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup frozen corn kernels
  • one ½ cups salsa, jarred or bootleg
  • 1 (15-ounce) can black, pinto or white beans, rinsed and drained
  • ane loving cup shredded cheddar cheese

Cornbread Topping:

  • ½ loving cup (85 g) cornmeal
  • ane ½ cups (213 grand) flour
  • ⅓ cup (71 g) sugar
  • 1 tablespoon blistering powder
  • ½ teaspoon salt
  • ⅓ cup oil
  • 2 eggs, browbeaten
  • 1 ¼ cup milk

  • Preheat the oven to 375. Lightly grease a 9X13-inch pan and prepare aside.

  • In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beefiness is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Cascade the beef mixture into the prepared 9X13-inch baking pan and prepare bated.

  • For the cornbread, combine the cornmeal, flour, sugar, baking powder and common salt in a medium bowl. Make a well in the heart and add the oil, beaten eggs and milk. Whisk together until simply moistened and no dry out spots remain.

  • Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the elevation of the casserole.

  • Bake for twoscore-45 minutes until the edges are bubbly and a toothpick inserted into the centre of the cornbread comes out clean or with a few moist crumbs. Let the casserole represent 10 minutes earlier serving.

Serving: 1 Serving , Calories: 540 kcal , Carbohydrates: 44 k , Protein: 32 k , Fatty: 27 g , Saturated Fat: 7 chiliad , Cholesterol: 143 mg , Sodium: 1176 mg , Fiber: 3 g , Sugar: 14 g

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Recipe Source: Mel's Kitchen Buffet

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